January 19 – February 28 1月19日 – 2月28日
At Yu Ting Yuan, we take pride in presenting fine seasonal ingredients, thoughtfully prepared to honour the traditions of Cantonese cuisine. This season, Chef Tommy Cheung and his team are celebrating Périgord black truffles, known for their earthy aroma and complex flavour. The truffles are expertly integrated into each dish to highlight their elegance while staying true to the culinary artistry of Cantonese gastronomy.
- DIM SUM 点心
- Steamed Xiao Long Bao with Perigord Black Truffle
- 黑松露小笼包
- THB 360
- Appetizer 开胃前菜
- Steamed Sea Urchin Egg, Morel Mushrooms, Prawn Paste with Périgord Black Truffle
- 黑松露百花羊肚菌蒸海胆酱芙蓉蛋
- THB 780
- SOUP 汤羹
- Double-Boiled Bird’s Nest Soup with Périgord Black Truffle
- 黑松露清汤燕窝
- THB 1,500
- Entrées 正餐
- Braised Shiitake Mushrooms and White Radish with Périgord Black Truffle
- 黑松露锅烧花菇白玉
- THB 880
- Braised Thai taro and Périgord black truffle with abalone sauce
- 黑松露鲍汁扣泰国香芋
- THB 680
- ADDITIONAL Périgord Black Truffle 增强项目 黑松露风味宴
- THB 220 per g 每克220泰铢
Prices are in Thai baht, subject to 10% service charge and applicable government tax.